The Modified Keto Cookbook: Quick, Convenient, Great-Tasting Recipes for Following a Low-Ratio Ketogenic Diet by Martenz Dawn Marie & Martenz Dawn Marie & Zupec-Kania Beth RDN CD & Zupec-Kania Beth RDN CD

Author:Martenz, Dawn Marie & Martenz, Dawn Marie & Zupec-Kania, Beth, RDN, CD & Zupec-Kania, Beth, RDN, CD
Language: eng
Format: epub
Publisher: Springer Publishing Company
Published: 2015-12-06T16:00:00+00:00

1.Preheat the oven to 350°F. Prepare a 2½-quart casserole dish by coating the inside lightly with olive oil.

2.Wash and dry the eggplant. Slice off the stem end. Dice the eggplant into 1-inch cubes.

3.Heat the olive oil in a nonstick skillet over medium heat until it shimmers. Add the diced eggplant and onion. Sauté until the moisture from the eggplant has cooked off and all of the oil has absorbed. The eggplant should be very tender. Transfer to the prepared casserole and spread into an even layer.

4.To the same skillet, add the ground lamb, garlic, oregano, cinnamon, and all spices. Use a potato masher or fork to break the lamb into small pieces. Continue to cook the lamb until it is no longer pink and completely cooked though. Add the tomato puree and stir very well to combine. Season the mixture with salt if needed. Once completely cooked, transfer the lamb mixture to the casserole dish making sure to scrape the skillet very well. Spread the lamb over the eggplant in one even layer.

5.Melt the butter in a small pot over low heat. Once the butter is melted, add the heavy cream, Parmesan cheese, and crème fraiche. Use a whisk to continuously stir the cheese mixture. Cook until the Parmesan is completely melted. Pour the cheese mixture over the lamb in the casserole dish making sure to evenly distribute the cheese.

6.Cover the dish with foil. Pierce the center of the foil to allow steam to escape.

7.Bake for 30 to 40 minutes. Remove the casserole from the oven and allow it to rest for at least 30 minutes. This will help the fat reabsorb. Slice into six equal portions and serve.

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